Ingredients:

  • 3 large capsicum (bell peppers), any color, halved lengthwise and seeded (6 halves)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced
  • 1 pound (450g) ground lamb or beef
  • 1/2 cup (100g) uncooked long-grain rice, rinsed
  • 1/2 cup (120ml) chicken or vegetable broth
  • 1/4 cup (60ml) tomato paste
  • 1/4 cup (15g) chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 1/4 cup (60ml) chicken or vegetable broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Drizzle capsicum halves with olive oil and season with salt and pepper. Arrange in the baking dish, cut-side up.
  2. Heat olive oil in a large skillet. Sauté onion until softened. Add garlic and cook until fragrant.
  3. Add ground lamb or beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  4. Stir in rice, broth, tomato paste, parsley, mint, oregano, salt, pepper, and red pepper flakes (if using). Bring to a simmer, then remove from heat.
  5. Spoon the filling evenly into the capsicum halves.
  6. Cover the baking dish with foil and bake for 40 minutes. Remove foil and bake for another 15 minutes, or until the capsicum are tender and the filling is cooked through and lightly browned on top.
  7. While the capsicum are baking, whisk together broth, lemon juice, olive oil, parsley, oregano, salt, and pepper in a small bowl.
  8. Drizzle the lemon-herb sauce over the baked capsicum and serve immediately.